Coconut Rice / Thengai Sadam

Coconut rice is the one which I prepare very often as it is very simple except the time taking for grating the coconut. When I see fresh, tasty coconuts immediately my mind will think about making some coconut burfi or this rice. During my school days, We used to get a bag of coconut from our fields and My mom used to make many dishes using it among which coconut rice and coconut burfi are my favourite.



I usually prepare this coconut rice (thengai sadam) in 3 different ways but I have blogged one of them here and have given the notes for other two methods. Now enjoy the recipe!

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 15 minutes (30-40 minutes including to cook rice)
Serves: 3

Ingredients:



Cooked Rice - 1.5 cup

Grated Coconut - 1 cup/half shell

Dry red chilli -  2 nos

green chilli - 2 nos, slit

Salt - to taste

Roasted unsalted peanuts - 1 tablespoon

Channa dal - 1 teaspoon

Mustard seeds and Urid dal - 1/2 teaspoon

Curry leaves - 1 string

Asafoetida - a pinch

Oil - 2 teaspoons

Coriander leaves - for garnishing



Method:



1) Take a pan and heat oil in it. When it is hot and not smoking, add channa dal.

2) When channa dal turns slightly brown colour, add mustard seeds and urid dal.  Allow them to crackle.

3) Add asafoetida and roasted and peanuts and saute for a minute.

4) Add green chilli, dry red chilli and curry leaves. Saute for a minute.

5) Add grated coconut and fry for few minutes. Make sure the coconut is moist while doing it. Add salt.

 

6) Reduce the flame to low and add rice. Mix well till the rice gets warm.

7) Garnish with coriander leaves and serve hot.

Note:

1) Instead of peanuts, you can also add cashew nuts.

2) If you are using freshly cooked rice, then spread over the wide plate  to cool and then add to the fried coconut.

3) For rich taste, cook 1.5 cup rice with 1 cup of coconut milk and 2 cups of water.

4) Mix grated coconut with cooked rice and add only the seasoning.  This is another easy method.

5) Use coconut oil for seasoning to get nice flavor.



Sending this recipes to Kavi's Healthy Cooking Challenge - Healthy Lunch Event.

Instant Schezwan Bhel and Schezwan Maggi Noodles - Day 6, BM #10

Day 6 of Blogging Marathon, i m posting Chat items using Instant or ReadyMix.  First one is Schezwan Bhel and Schezwan Maggi Noodles. Yes, Maggi Noodles with a Twist!!!!

Schezwan Bhel

Ingredients

1 Ching's Schezwan Bhel Pack

Handful of Sev

2-4 Bhel Poori's, Crushed

Method

• The Pack Comes in a Tall Plastic Tumbler with lid. It has 2 Pouches, a tissue and a Spoon
• Empty the Bhel, sev and crushed bhel poori's into the Plastic Tumbler.Cut open the Sauce Sachet and Pour it on the Bhel.

• Close the Lid and Shake, Shake, Shake.
• Delicious Schezwan Bhel ready, Eat immediately or else it will turn soggy.

Schezwan Maggi Noodles

Ingredients

1 Maggi Noodles Pack

1/2 Capsicum, thinly sliced

1 small onion, chopped

1 spoon schezwan sauce

1/2 spoon tomato sauce

a pinch of Chilli Powder

a blob of butter

handful of spring onions for garnishing

Method

• Cook Maggi Noodles with its masala in 1.5 tea cups of Water, as usual.
• In a Pan, add little oil, add onion and saute.
• Next Add capsicum and saute. Add Schezwan sauce and 1/2 Cup of water.
• Add Tomato sauce and a pinch of Red Chilli Powder.
• Let them all cook in a medium flame. 

• When it is almost dry, add the cooked maggi to it and mix well.
• Add butter and switch of the stove.
• Transfer it to a bowl, garnish with spring onions and serve hot.

I always love maggi, love to cook them with lots of veggies. Our Friend Mr.A gave me this recipe long back, wanted to try this today, so called him again and confirmed the recipe. It tasted so Good.

Schezwan Bhel was also good. I felt the sauce was too much for a single serving,so added a handful of Sev and Bhel Poori's to it. Good Snack to take along while travelling.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Mullangi Khaara Koottu - Daikon / White Radish In Spicy Tamarind Gravy

MULLANGI KHAARA KOOTTU

I cooked Mullangi / Daikon/ White Radish occasionally only when my husband was not at home. He always complained about the unpleasant smell that permeated the whole building while cooking the vegetable. Not that he disliked it in sambar or koottu. But he was too worried about the discomfort the strong odour could cause to our neighbours.

My friend shared a secret about an ingredient which would control the strong smell that hung around while cooking mullangi. I found it really useful.Now we enjoy mullangi sambar and mullangi koottu without the guilt of causing nuisance to the neighbours !

                                                             

INGREDIENTS

Tender white radish / Mullangi ( Daikon ) - 4

Pea nuts - 2 tbsp

Tamarind - the size of a small marble

Salt - 1 tsp

Turmeric - 1 pinch

Crushed fresh ginger - 1 tsp

Coriander seeds - 1 tbsp

Bengal gram dal - 1 tbsp

Black gram dal - 1/2 tsp

Cumin seeds - 1/4 tsp

Fenugreek seeds - 1 pinch

asafoetida - 1 pinch

Red chillies - 3

Fresh coconut gratings - 2 tbsps

Sesame oil - 2 tsps

Mustard seeds - 1/4 tsp

Curry leaves - a few

METHOD

1. Soak peanuts in hot water till they swell, drain and keep  aside.

2. Soak tamarind in warm water and extract the juice.

3. Wash, peel and chop the radish into lengthwise pieces.

4. Peel and crush the fresh ginger.

FOR THE SPICE PASTE

5. Heat a drop of oil in a pan and roast coriander seeds, bengalgram dal, blackgram dal , fenugreek seeds and red chillies together till they start changing colour.

6.Add cumin seeds and roast till it gives out a pleasant aroma.

7. Finally add asafoetida and roast for a few seconds, and switch off flame. Let it cool down.

8. Grind the roasted ingredients into a smooth powder.

9. Add fresh coconut gratings and grind again adding little water if necessary.

10. Cook the chopped mullangi and the soaked peanuts in tamarind juice adding turmeric powder , salt and the crushed ginger.

11. When the vegetable becomes tender but not mushy, add the ground paste and cook for two more minutes.If you find the koottu still watery add a spoon of paste made with rice flour and water to thicken the koottu, cook for another two  minutes and switch off flame.

12. Heat the oil in a seasoning ladle and add mustard seeds. When it splutters add curry leaves and pour the seasoning on the khaara koottu.

Enjoy the delicious Mullangi Khaara Koottu with steaming hot rice and a spoon of fresh ghee or with crisp hot parotas.